Hearty and Refreshing Mallow Soybean Paste Stew (Auk Doenjang Guk)
Simple and Nutritious Mallow Soybean Paste Stew Recipe for Beginners
Spotted fresh mallow at the market? Try making this hearty and refreshing Auk Doenjang Guk with this recipe! If you usually enjoy spinach doenjang guk, you’ll surely fall in love with the delicious charm of mallow doenjang guk. The soft mallow and savory soybean paste combine to create a magical stew that will have you finishing a bowl of rice in no time.
Main Ingredients
- Mallow (Auk) 200g
Broth Ingredients & Seasoning
- Rice water 7 cups (approx. 1.4L)
- Soup stock cube 1 (or anchovy-kelp broth)
- Soybean paste (Doenjang) 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Green onion 1/3 stalk (chopped)
- Rice water 7 cups (approx. 1.4L)
- Soup stock cube 1 (or anchovy-kelp broth)
- Soybean paste (Doenjang) 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Green onion 1/3 stalk (chopped)
Cooking Instructions
Step 1
In a pot, combine 7 cups of rice water, 1 soup stock cube, 2 Tbsp soybean paste, 1/2 Tbsp gochujang, and 1/2 Tbsp minced garlic. Stir well to dissolve the pastes and bring to a boil over high heat. (Using rice water will make the broth much richer and more flavorful!)
Step 2
While the broth is coming to a boil, thoroughly wash the prepared mallow several times under running water to remove any dirt or debris. Trimming the tough stems will result in a more tender texture.
Step 3
Cut the cleaned mallow into bite-sized pieces, approximately 4 sections per leaf stalk. Cutting them too small might cause them to disintegrate while cooking, so maintaining a reasonable size is recommended.
Step 4
Once the soybean paste broth is boiling vigorously, add all the prepared mallow and reduce the heat to medium. Let it simmer gently. If you prefer a spicier kick, you can add about half a chopped Cheongyang pepper at this stage, according to your preference.
Step 5
When the mallow stems have softened and are cooked through, taste the broth. If it’s too bland, adjust the seasoning with salt. Finally, add the chopped green onions, simmer for another moment, and then immediately turn off the heat. (Note: It’s normal for the doenjang guk to taste bland before adding the mallow, so don’t worry!)
Step 6
Your delicious and refreshing Auk Doenjang Guk is ready! Enjoy it with a warm bowl of rice.
